Posts tagged ‘purslane’

September 24, 2012

Leftovers tonight- extraordinaire (using my CSA fennel, potatoes, and purslane)

This week in your box: kale (Starbor), beets, fennel, turnips (Hakurei), thyme, delicata squash, purslane, and two apples (Chehalis and an unknown variety)

I’ll admit it. I traded my beets and turnips again! When I stood there holding a bag of turnips (and checking they were not radishes…) and asked what was in the swap box the farm volunteer shrugged and said “a box full of purslane”- SOLD! Here is another way to use your purslane: Roasted Potatoes and Fennel with Purslane (ok, and proscuitto and parmesan!)

I’ve written how much I love purslane- the leaves are almost a citrusy green apple flavour and the stems are somewhat a crispy spinach stem. I love purslane so much because it can be both a sweet (breakfast quinoa!) and savoury (salad!) dish.
As I mentioned in a previous post- the best way to add purslane to your dishes is to use it in replace of watercress or in any savoury dish that would use apples. It’s best raw, or slightly wilted from the heat of soup, quinoa, or like tonight- roasted potatoes and fennel.

read more »

Advertisements
August 29, 2012

Purslane: A Breakfast Quinoa with apples and greens

I’ve been reading about the Ayurvedic Dosha’s and the importance of breakfast- it is recommended to have something warm and spicy to start your agni or internal fire to give you energy for the rest of the day.
I’m usually a smoothie or piece of toast person. after making my breakfast quinoa today I realize I have been missing out on breakfast as warm, calming and comforting. I always reserved that sort of mood for dinner. or hot chocolate after skating. That is what this breakfast will make you feel like.

Breakfast Quinoa with Purslane

    1/2 C Quinoa
    1 C Water
    1 apple- grated
    1/2 small lemon, zested
    plus a squeeze of lemon juice
    1 bunch Purslane (leaves only)
    1 T Brown Sugar
    1 t Cinnamon
    1 T butter (unsalted!)

Serves 2.

Rinse Quinoa and cook according to package directions. Usually: boil 1 C water, add quinoa, bring to a boil again then reduce heat to low and cover for 15 min.
at 10 min, add in the grated apple, lemon zest, lemon juice.
After 15 min, remove quinoa from heat. Stir in butter, cinnamon, and brown sugar. Cover and let rest for 5 min.
Mix hot quinoa with Purslane, adjust seasoning, cover for a few more minutes to lightly wilt the purslane. Serve!

Why purslane? We first tried purslane from the farm box last month, it has a beautiful round leaf with a juicy bite- we ate it with scallops & pasta- and I declared it the scallop of the vegetable world- it is that good. It is a succulent veggie that somewhat gives you a bit of a rabbit feeling when you eat it- but it has a crisp sweet and tangy flavour much like an apple. We had more purslane this week- and i found this recipe for an apple quinoa salad with purslane, and decided to make it a breakfast.

I find the leaves the best part- the stems add a more spinach taste which makes purslane the perfect green to be sweet (for breakfast!) or savoury. The Chef’s Dictionary suggests using Purslane as a substitute for watercress or spinach – adding it to any meal gives you the amazing health benefits of omega-3’s, calcium, Vitamins A, C & E, and iron, magnesium, calcium, potassium and manganese.

An easy way to add purslane to your diet- would be adding it in a sandwich, or salads, or using it as a garnish. I tried all three adding purslane somewhat randomly and in all three the purslane was bland, boring, and kind of weird. It did not *add* anything to the dish- it will not make you love purslane. Instead, think of any food where you would use an apple, or watercress, and add purslane.

For more health benefits of purslane see:
Natural Home & Garden- Purslane
Wikipedia: Purslane